Late Fall Week #3 (EOW Group #1)

Print

This Week's Harvest:

Sweet Potatoes--Fully cured, wonderful sweet flavor and texture.  Long storage life on your counter.

Winter Radishes--A mix of beauty heart (white outside, bright pink inside) and daikon (long, either purple or white).  Straight from the field, the daikon are crisp and mild.  We find that the beauty hearts are spicy when fresh picked, but mellow in storage.  Both are great keepers!

Baby Mustard Greens—Tender, slightly peppery greens.  They are a great mix in for salads or can be lightly sautéed.  You can use these in place of arugula in recipes.

Salad Mix--mix of lettuce varieties.  We're thrilled that this survived the windy blizzard last weekend!

Saute Mix--A mix of spinach and kale this week, a great combo for hearty salads, sauteed greens, or soups.

Garlic--Fully cured, can be stored on the counter.

Winter Squash—Choose your favorite!  Squash soup, roasted and pureed for baked goods, or squash curry, the possibilities are endless.  This week will probably include butternut, jester (a sweet dumpling type), Thelma Sanders Sweet potato (a sweet white acorn), and honey nut squash.

Onions--red and yellow storage varieties

Potatoes--Red and Yellow potatoes from Driftless Organics in Viroqua WI.

Leeks--Flavorful late-season leeks can be used anywhere you might use an onion.  Did you know leeks freeze well?  Just chop them up and put them in a ziploc bag, ready to sprinkle into your next soup pot.

Carrots—Frost sweetened fall carrots!  This week's are a mix of our favorite orange variety and a red carrot we are trialing called "Malbec"

Sweet Salad Turnips--Beautiful tender turnips that are best eaten raw.  The greens are delicious too--use like arugula or mustard greens.  Take the greens off to store turnips long-term.

Celery--Planted for late fall in our hoop houses, this celery packs tremendous flavor and is extremely tender.  The leaves are also great—chop into salads or pack into freezer bags for soups and stock throughout the winter.

Celeriac—Celery’s long lasting counterpart.  This root keeps well in a plastic bag in the fridge and lends great celery flavor to soups.  Delicious in mixed roasted veggies.

Green Cabbage--A great keeper and staple green for soups, salads, stir fry, and slaw.  Cabbage keeps well even after it's cut, just trim away the browned edge!

Brussels Sprouts--We gave these sprouts our best shot, but they are definitely a poor showing :(.  We're offering them for the die hards out there who want to give them a whirl!

 

Storage:

Root vegetables (except potatoes and sweet potatoes--not technically roots) should be stored in the fridge in plastic unless you have a root cellar setup.  Sweet potatoes, squash, onions, and garlic can be stored short-term on your counter and longer term in a cool dark place with medium humidity.  Greens, celery, and leeks can be stored 1-2 weeks in the fridge.   Cabbage can be stored in the fridge up to 2 months.

 

Recipes:

Roasted Butternut Squash Salad with Warm Cider Vinaigrette (use the baby mustard greens in place of arugula)

Confetti Coleslaw

Butternut Squash Indian Pudding

Autumn Carrot and Sweet Potato Soup

Bon Appetit's "39 Recipes to Make Anyone Love Cabbage"

Apple and Celeriac Soup

Herbed Beef Stew with Carrots and Celeriac

 

 

 

This entry was posted in CSA Newsletters. Bookmark the permalink.